Hello sunshine!
I love eggplant! Actually, one of my dogs is called Eggplant. 😉 And as this vegetable´s season is coming to an end, although you can find it all year round in the supermarket, I am using this opportunity to share with you my recipe of stuffed eggplant! By the way, this recipe was part of the first edition of my Workshop Vegetarian Cuisine – Level I. 🙂
Stuffed Eggplant (serves 2-4 people)
Ingredients:
- 2 medium eggplants
- 10 champignon mushrooms
- 1/2 red bell pepper
- 1 onion
- 2 garlic cloves
- 1 ½ tsp of sea salt
- ½ tsp of ground cumin
- ½ tsp of turmeric
- Ground black pepper to taste
- Parsley to taste
- Extra virgin olive oil to taste
Instructions
- Preheat the oven to 180°C
- Cut the eggplants in half, remove the flesh with the help of a tablespoon and add a bit of lemon juice so it doesn´t oxidize
- Place the peels on a baking tray greased with olive oil and add a bit of salt to them
- Peel and chop the onion and garlic
- Cut the flesh of the eggplants and the bell pepper into cubes
- Clean the mushrooms with a mushroom brush or a kitchen towel lightly moistened and finely slice them
- Place the onion, garlic, eggplants and bell pepper on a frying pan with a drizzle of olive oil and add the salt. When the eggplant starts to become tender add the mushrooms and stir
- Next add the cumin, turmeric and black pepper. When the eggplant is cooked turn off the heat
- Stuff the eggplants with this mixture and place the tray inside the oven for around 30 minutes or until the peels are tender
- Take the eggplants out of the oven and add a bit of chopped parsley on top
This dish goes great with quinoa and a salad.
Bon appétit! 🙂
Nurture yourself,
Natacha